Cinnamon brown sugar pound cake bakes into a tall, buttery bundt with a ribbon of caramel scented sugar running through the middle.
Sour cream keeps the crumb tender, cake flour gives it a fine texture, and a quick vanilla glaze finishes the top. The cake needs time to cool before glazing, so plan a relaxed afternoon.
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Why This Cinnamon Brown Sugar Pound Cake Recipe Works
Sour cream adds moisture and a slight tang that cuts the richness of the butter. It also keeps the crumb soft for days, which is what a good pound cake should do.
Cake flour has less protein than all purpose flour, so it bakes into a finer, more tender slice. Sifting it first removes lumps and makes the batter easier to fold.
The brown sugar layer melts as the cake bakes and settles into a soft, molasses rich ribbon. A little cinnamon in the batter ties the flavors together from the first bite to the last.
Ingredients for Cinnamon Brown Sugar Pound Cake
- 3 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar, for the swirl
- 1 cup powdered sugar, for the glaze
- 2 tablespoons milk, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
Cake flour. Spoon it into the measuring cup and level it off. Packed flour makes the cake dry and heavy.
Butter and sugar. Cream them until pale and fluffy, which takes 4 to 5 minutes. This step builds the cake lift.
Sour cream. Bring it to room temperature so it blends smoothly without cooling the butter mixture.
Brown sugar. Pack it into the cup and break up any lumps. Keep the ring away from the pan walls so it does not stick.
Cinnamon. Use fresh ground cinnamon for the warmest flavor, and whisk it into the flour so it spreads evenly.
How to Make Cinnamon Brown Sugar Pound Cake
1. Prep the pan Heat the oven to 350 degrees F. Grease and flour a 10 cup bundt pan, getting into every groove.
2. Cream the butter Beat the butter and granulated sugar 4 to 5 minutes until pale and fluffy, then beat in the eggs one at a time.
3. Alternate the mixes Whisk the flour, baking powder, soda, salt, and cinnamon. Add it to the butter mixture in three parts, alternating with the sour cream and vanilla, and stop mixing once the batter looks smooth.
4. Layer the batter Spoon half the batter into the pan, sprinkle the brown sugar in an even ring that stays off the pan walls, and cover with the rest.
5. Bake until set Bake 55 to 60 minutes until a toothpick in the center comes out clean.
6. Cool and glaze Cool 15 minutes in the pan, turn out onto a rack, and cool 1 hour more. Whisk the glaze ingredients and drizzle over the top.
How to Serve Cinnamon Brown Sugar Pound Cake
Slice the cake thick and serve it with coffee or tea. For a showier plate, add a spoonful of fresh fruit pavlova or a few berries on the side. A small dish of vanilla bean creme brulee suits a dessert table, and creamy chocolate buttercream frosting makes a rich option if you prefer frosting. A cold banana blueberry smoothie works for brunch.
How to Store and Reheat Cinnamon Brown Sugar Pound Cake
Cover the glazed cake and keep it at room temperature for up to 3 days. Wrap unglazed slices tightly and freeze them for up to 3 months, then thaw at room temperature and glaze fresh. The cake slices cleanly after it rests, and a warm knife wiped between cuts keeps the edges neat.
Tips and Variations for Cinnamon Brown Sugar Pound Cake
Use room temperature ingredients. Cold eggs and sour cream can curdle the batter, so set them out for 30 minutes.
Sift the flour. Sifting makes cake flour light and keeps the batter smooth.
Place the ring carefully. Keep the brown sugar a half inch from the pan walls so the cake releases cleanly.
Do not overmix. Stop mixing as soon as the flour disappears for a tender crumb.
Skip the raw batter. Raw flour and raw eggs can carry bacteria, so bake the batter fully and do not taste it.
Flag the allergens. This cake contains wheat, eggs, and dairy, so label it for guests.
Substitute with care. For each cup of cake flour, use 1 cup plus 2 tablespoons of all purpose flour, but the crumb will be slightly firmer.
Handle eggs safely. Keep eggs refrigerated until baking, and see Texas AgriLife Extension food safety guide for general food safety tips.
Frequently Asked Questions About Cinnamon Brown Sugar Pound Cake
Can I make cinnamon brown sugar pound cake in a loaf pan?
Yes. Divide the batter between two 9×5 loaf pans, layer the sugar in each, and bake 45 to 55 minutes until a toothpick comes out clean.
Why did my cinnamon brown sugar pound cake sink in the middle?
Opening the oven early, too much baking powder, or an underbaked center are the usual causes. Wait until the last 15 minutes to check it.
Can I freeze cinnamon brown sugar pound cake?
Yes. Freeze unglazed slices wrapped tightly for up to 3 months, then thaw and glaze before serving.
Can I use all purpose flour?
Yes, with a small tweak. Use 1 cup plus 2 tablespoons for every cup of cake flour.
How do I keep the brown sugar from sinking?
Spoon the batter on top gently and keep the sugar in an even ring, which keeps most of it suspended in the middle.
Cinnamon Brown Sugar Pound Cake
Equipment
- 10 cup bundt pan
- Electric mixer
- Sifter
- Wire rack
Ingredients
Main Ingredients
- 3 cup cake flour sifted
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter softened
- 1 ½ cup granulated sugar
- 4 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 tsp vanilla extract
- ½ cup brown sugar packed, for the swirl
- 1 tbsp unsalted butter for greasing the pan
- 1 tbsp all purpose flour for dusting the pan
- 1 cup powdered sugar for the glaze
- 2 tbsp milk for the glaze
- ½ tsp vanilla extract for the glaze
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and flour a bundt pan.
- Cream. Beat the butter and sugar until pale, then add the eggs one at a time.
- Mix. Add the dry ingredients in three parts, alternating with the sour cream and vanilla.
- Layer. Spoon in half the batter, add a ring of brown sugar, and top with the rest.
- Bake. Bake 55 to 60 minutes until a toothpick comes out clean, then cool 15 minutes in the pan and 1 hour on a rack.
- Glaze. Whisk the powdered sugar, milk, and vanilla and drizzle over the cooled cake.
